This recipe packs a punch with delicious Asian flavours and colours. Served with stir-fried vegetables and brown rice, this dish is a beautiful way to use Australian white fish.

Serves 4

Prep & Cooking time: 30 mins

Ingredients

1 clove garlic, diced

1 knob ginger (2.5 cm), peeled and cut into matchsticks

½  tablespoon fish sauce

1 tablespoon reduced salt soy sauce

1 lime, juiced

1 teaspoon sesame oil

1 small chilli, deseeded and cut into strips

½ red capsicum cut into thin strips

½ yellow or green capsicum cut into thin strips

12 coriander stalks and leaves separated

500 g white fish, such as Australian snapper, sea perch or sea bass

8 Nori (seaweed) sheets

Stir fry vegetables

• 1 teaspoon sesame oil
• 2 cloves of garlic chopped finely
• 2 cups of vegetables of your choice - such as carrot, green beans and chinese broccoli
• ¼ cup water

Brown rice

• 5 cups brown rice

1. Slice capsicums, chilli and ginger into thin strips and dice garlic finely. Remove the leaves from the coriander and cut stalks in 5 cm lengths. Mix fish sauce, soy sauce, lime juice, sesame oil, chilli and vegetable strips together in a medium sized bowl. Set aside.
2. Wash the brown rice and cook in a rice cooker or as per instructions on the packet so that it is ready to serve with the fish.
3. Cut the fish into 4 even sized portions that will fit into a steaming basket and pat dry with paper towel. Arrange 1 sheet of nori paper with the rough side up and lay fish on the sheet diagonally. Lay one quarter of the vegetables on top of fish with a tablespoon of sauce. Fold nori sheet corners to the centre of the fish, then lay the second nori sheet over the top and tuck under the fish to form a parcel. Repeat for all the fish pieces (this may be best assembled on the plate to catch any of the sauce that escapes before cooking)
4. Place the fish parcels on a plate in steaming baskets, as this will catch the juices. Steam for 15 minutes, or until the fish is cooked through.
5. While the fish is cooking, stir fry vegetables by adding 1 tsp sesame oil to a hot wok or frying pan. Add garlic, then the vegetables and stir fry for 2 minutes, then add water and cook for another 3-4 minutes or until vegetables are tender.
6. Serve fish on top of rice and vegetables. Pour remaining sauce on fish before eating.

Nutrient	Per Serve	Per 100g	Criteria (per Serve)
Energy (kJ)	2146	536.2	≤ 2200 kJ
Protein (g)	41.4	10.4	-
Total fat (g)	8.6	2.16	-
Saturated fat (g)	2.0	0.51	≤ 7 g
Carbohydrate (g)	61.4	15.3	≤ 60 g
Sugars (g)	5.4	1.35	-
Water (g)	274.6	68.62	-
Dietary fibre (g)	8.4	2.1	≥ 5 g
Sodium (mg)	584.54	145.95	≤ 600 mg